Spaghetti Aglio Olio

(6 votes)
Spaghetti con Aglio e Olio
(Spaghetti with Garlic and Olive Oil)

A classic dish from southern Italy. So simple, yet so good. Remember, with simple dishes like this, good ingredients are essential, with the olive oil being most important. I use Bariani, which unfortunately TJ's doesn't carry. Just make sure you like the taste of whatever you are using and that it is fresh. Supposedly this dish is good for insomniacs.

The Spaghetti
1/2 lb spaghetti...I use De Cecco, available at TJ's.
small handfull of sea salt
9 cups of water

1. Boil water, add salt and allow water to return to boil.
2. Add pasta.
3. Cook until al dente.

The Sauce
1/4 cup of GOOD extra virgin olive oil...do not use cheap or old olive oil as olive oil is the star of this sauce.
3-4 cloves of garlic, sliced thin
Good pinch of red pepper flakes
Small handfull of chopped flat leaf parsley (optional)

1. put the half the oil, garlic, and pepper in a saute pain. Turn heaat on low and saute until garlic just starts to turn golden.
2. Add a tablespoon of the pasta water.
3. Take off heat immediately.
4. Add the remaining oil, parsley and mix into the sauce.
5. Add cooked spaghetti and toss till the pasta is coated with the sauce.

Serve immediately.

The sauce takes very little time to prepare and I try to time things so that the spaghetti finishes just after the sauce is done.

You may want to adjust the amount of olive oil you use. I actually like more than listed in the recipe. Same for the other ingrdients.

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